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  • 8 slices nitrite-free hickory smoked bacon
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Atkins sugar free pancake syrup
  • 4 slices Atkins rye bread toasted
  • 1 cup arugula leaves rinsed, dried
  • 1 ripe plum tomato thinly sliced


Servings 2


Step 1

Cook bacon in a large nonstick skillet until just crisp. Drain on paper towels.

Mix mayonnaise, mustard and syrup. Spread on bread slices.

Layer arugula, bacon, and tomato on 2 slices of bread. Top with remaining bread slices.

This recipe yields 2 servings.

Carbohydrates: 18 grams
Net Carbs: 7.5 grams
Fiber: 10.5 grams
Protein: 22.5 grams
Fat: 26 grams
Calories: 377

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